Mushroom spaghettoni

Have you ever been in the situation to have only 30 minutes for preparing a decent dinner? I bet you did. I was there several times :).

I don’t know what saved you from the “situation” but for me one of the easy/quick – 30 minutes dinner is a variation of pasta and tomato sauce; of course with a vegetable addition, if on hand : mushrooms, artichoke, asparagus, capers, olives …whatever you like or have on cupboard.

So, this time I had : spaghettoni, mushroom-tomato sauce, fresh mushrooms !

Ingredients ( 3 servings )

1 package spaghettoni (they were called like that on the package – of course you can use any spaghetti or other pasta)

220 g white fresh mushrooms

1 cup tomato crushed

1 jar portobello mushroom sauce

2-3 garlic cloves

1 tbsp dried oregano

extra virgin olive oil

salt and black pepper to taste

Prepare the pasta after package information.

Mean time peal and cut the garlic. Wash and cut the mushroom ( as small or big you like them )

Drain the pasta and wash it in cool water.

In a large pan heat 3 tbsp of olive oil. Add the garlic and mushrooms and cook for about 5 minutes. Add the mushroom tomato sauce, crashed tomato and turn down the heat to low.

Season with salt and pepper and dried oregano and cook for 5 more minutes. Add the pasta and lightly toss them together.

Serve right away with fresh parmesan cheese on top… (this time I had to skip it because I didn’t have any at home 🙂 )